i CORN (Baked)—To bake corn score the kernels. ‘and - press out the pulp with the back of a silver knife. To a pint of the pulp add 1% cups of cream and salt and pepper _. Cover mixture with bread crumbs and dot with SLT Mas . butter. Bake in oven half. hour. z . rubbed together with salt pepper and butter as for stuffing. — _ Pour over the top a_half cup of cream and bake three fourths of an hour. This makes enough for six people. CORN FRITTERS—One can corn (or three ears of fre corn cut), one heaping tablespoon flour, one. egg, : enough flour to make thin batter, salt and pepper. Drop from spoon ‘into hot lard or ona griddle like pancakes. rats would b a good substitute for meat. *-- CORN OYSTERS—Grate raw corn from cobs. To one pi corn pulp add two well beaten eggs, one-quarter cup flow season highly with salt and pepper. Drop by spoonfuls an fry in deep fat, or cook on hot, well-greased griddle. Shi be made about size of large oysters. oo CORN AND PEPPERS (French Style)—Chope ripe F pepper fine, stew 10 minutes in water to barely cover. P one pint fresh green corn cut from cob, cook eight or te eee longer. Season liberally with butter and serve “CUCUMBERS (Stewed)—One dozen cucumbers pared : sliced; four medium-sized onions sliced. Dust on a ‘lt rans Salt and let stand an hour and then drain well. Add one ¢ : of brown sugar, one tablespoon of mustard, one-half tabl poon of celery powder, one-half tablespoon “tumeric powd one-fourth teaspoon white pepper. Cover all with vines and let it boil for 20 minutes f CUCUMBERS AND BAKED FRUIT—Peel and coo’ cumbers whole in boiling salted water—same as potatoe until tender; drain, make white sauce of milk, butter, ‘$a pepper and flour to thicken; pour over cucumber, serve ho We often have peaches or pears baked same as ‘apples a: served with sugar and cream. Péaches do not take so to bake as apples or pears. EGG PLANT (Fried)—Sélect medium-sized eggs plan usually large ones contain very large seeds and may c% bitter taste), cut in slices about one-half inch thick, — then lay in salt water one or two hours (must weight t as they float); then dry thoroughly with towel, dip in b egg, then in cracker crumbs and fry in hot lard till ver der and brown. Be careful not to fry too fast. eee cru: d dry hominy, one pound salt pork, pepper and a “hitt Wash DoaUny in poverah waters, soak NER night. ed in aoe Seatee: ‘In ‘the morning ‘ada ; gspieces and pepper and salt to taste✪ Carrots with Cream, put over ve: ow fire. : with lid of stove over flame and cook at least four hour This dish served with stewed tomatoes makes quite a change -in the regular routine of “getting something to eat’; be- sides it is very cheap. LENTILS—Soak dried lentils, or. beans, over night in-cold 3 water, pour off water, cover again with hot water. (two quarts water for one pint seeds), add salt when nearly done, ‘Cook quite dry. If any liquid remains drain off and pres seeds through colander. ~ - MACARONI AND CHEESE—One_ pound cheese and a bo “Sp of macaroni make enough for three meals for four person Cheese at 20 cents, macaroni at 10 cents, cream, butte crackers, etc., about 15 cents, making 45 cents for three meals or 15 cents per meal. Boil one-third box macaroni in thin), ‘then macaroni, etc., paste cheese last. puttered crackers over top, also one-half cup sweet cream “Milk, bake one-half hour or until brown on top... % “salted water, boil 20 minutes. L into it put butter and oil, Let brown, Then put in stea and when crisp add tomatoes. Let boil down until quite | thick (this is a dressing). When macaroni and beans ars done drain through colander. Now have a large platter, first spreading on it grated cheese, then macaroni, th beans, then dressing, until all is used; then stir up togethe put cheese on top. This is fine with rye bread. (If oil i _ not liked add more butter.)

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i CORN (Baked)—To bake corn score the kernels. ‘and - press out the pulp with the back of a silver knife. To a pint of the pulp add 1% cups of cream and salt and pepper _. Cover mixture with bread crumbs and dot with SLT Mas . butter. Bake in oven half. hour. z . rubbed together with salt pepper and butter as for stuffing. — _ Pour over the top a_half cup of cream and bake three fourths of an hour. This makes enough for six people. CORN FRITTERS—One can corn (or three ears of fre corn cut), one heaping tablespoon flour, one. egg, : enough flour to make thin batter, salt and pepper. Drop from spoon ‘into hot lard or ona griddle like pancakes. rats would b a good substitute for meat. *-- CORN OYSTERS—Grate raw corn from cobs. To one pi corn pulp add two well beaten eggs, one-quarter cup flow season highly with salt and pepper. Drop by spoonfuls an fry in deep fat, or cook on hot, well-greased griddle. Shi be made about size of large oysters. oo CORN AND PEPPERS (French Style)—Chope ripe F pepper fine, stew 10 minutes in water to barely cover. P one pint fresh green corn cut from cob, cook eight or te eee longer. Season liberally with butter and serve “CUCUMBERS (Stewed)—One dozen cucumbers pared : sliced; four medium-sized onions sliced. Dust on a ‘lt rans Salt and let stand an hour and then drain well. Add one ¢ : of brown sugar, one tablespoon of mustard, one-half tabl poon of celery powder, one-half tablespoon “tumeric powd one-fourth teaspoon white pepper. Cover all with vines and let it boil for 20 minutes f CUCUMBERS AND BAKED FRUIT—Peel and coo’ cumbers whole in boiling salted water—same as potatoe until tender; drain, make white sauce of milk, butter, ‘$a pepper and flour to thicken; pour over cucumber, serve ho We often have peaches or pears baked same as ‘apples a: served with sugar and cream. Péaches do not take so to bake as apples or pears. EGG PLANT (Fried)—Sélect medium-sized eggs plan usually large ones contain very large seeds and may c% bitter taste), cut in slices about one-half inch thick, — then lay in salt water one or two hours (must weight t as they float); then dry thoroughly with towel, dip in b egg, then in cracker crumbs and fry in hot lard till ver der and brown. Be careful not to fry too fast. eee cru: d dry hominy, one pound salt pork, pepper and a “hitt Wash DoaUny in poverah waters, soak NER night. ed in aoe Seatee: ‘In ‘the morning ‘ada ; gspieces and pepper and salt to taste, put over ve: ow fire. : with lid of stove over flame and cook at least four hour This dish served with stewed tomatoes makes quite a change -in the regular routine of “getting something to eat’; be- sides it is very cheap. LENTILS—Soak dried lentils, or. beans, over night in-cold 3 water, pour off water, cover again with hot water. (two quarts water for one pint seeds), add salt when nearly done, ‘Cook quite dry. If any liquid remains drain off and pres seeds through colander. ~ - MACARONI AND CHEESE—One_ pound cheese and a bo “Sp of macaroni make enough for three meals for four person Cheese at 20 cents, macaroni at 10 cents, cream, butte crackers, etc., about 15 cents, making 45 cents for three meals or 15 cents per meal. Boil one-third box macaroni in thin), ‘then macaroni, etc., paste cheese last. puttered crackers over top, also one-half cup sweet cream “Milk, bake one-half hour or until brown on top... % “salted water, boil 20 minutes. L into it put butter and oil, Let brown, Then put in stea and when crisp add tomatoes. Let boil down until quite | thick (this is a dressing). When macaroni and beans ars done drain through colander. Now have a large platter, first spreading on it grated cheese, then macaroni, th beans, then dressing, until all is used; then stir up togethe put cheese on top. This is fine with rye bread. (If oil i _ not liked add more butter.)

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